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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Baking radicchio
Although it is great in a salad-sweet and bitter at the same time-in the cold winter months, radicchio...
 
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February 4, 2014
Baking radicchio

Although it is great in a salad-sweet and bitter at the same time-in the cold winter months, radicchio trevisano I like it better cooked, because of its resilient texture. Radicchio makes a great risotto and a great sauce for pasta and gives a distinctive flavoring, but I also enjoy it when baked or braised. I enjoy baked radicchio in savoring its taste and texture; sweet, bitter, and crunchy. When buying radicchio to bake with, look for the long thin radicchio trevisano or spadone. The small round heads most often found in the supermarket or the kind with long but wide leaves (resembling purple romaine lettuce) are great when tossed in a salad. Serve as an antipasto or a vegetable course.